Southern Peach Cobbler
- SERVES
- 8
- COOK TIME
- 25 Min
Say hello to sunshine, good-times, and Southern Peach Cobbler! Just imagine warm, gooey cinnamon peaches, a crusty crust, and a big scoop of vanilla ice cream and that's summertime in the South. But you know what? You don't have to be below the Mason-Dixon Line to enjoy this one!
What You'll Need
- 1 cup sugar
- 2 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 8 cup peeled fresh peach slices (8 to 9 peaches)
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- BISCUIT TOPPING
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1 egg, slightly beaten
- 1/4 cup milk
What to Do
- Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray.
- In a large saucepan, combine 1 cup sugar, the cornstarch, and cinnamon. Add water; stir to combine. Add peach slices and cook on medium-high heat until mixture comes to a boil, stirring occasionally. Simmer 1 minute, stirring constantly. Pour peach mixture into baking dish.
- For Biscuit Topping, combine flour, 2 tablespoons sugar, the baking powder, and salt. Using a fork or pastry cutter, cut in shortening until coarse crumbs form. Combine egg and milk, and pour into flour mixture; stir just until moistened.
- Drop biscuit mixture in 7 to 8 mounds on top of peaches.
- Bake 30 to 35 minutes, or until golden and bubbly. Serve warm.
Notes
You can subsitute frozen peaches for the fresh. Just use 2 (16-ounce) bags of frozen peach slices.